Butter or margarine, for frying In large bowl mix together mashed potatoes and2 tablespoons butter. Stir in eggs and grated potatoes, then the flour,baking powder, salt, caraway seeds and pepper. Blend in milk. Heat 1tablespoon butter to sizzling in large nonstick skillet. Drop potato mixture,about 2 1/2 tablespoons at a time, into skillet to form patties. Flattenslightly. Fry over medium-high heat until crisp and browned, turning once.Repeat with remaining potato mixture, adding butter to skillet asneeded. Serve hot.

An old rhyme goes:Boxty on the griddle,boxty in the pan,if you can't make boxty,you'll never get a man.

Beat the egg yolks, sugar, butter, thyme, basil,and orange water in a small bowl until smooth. Mix enough of the butter withthe hot noodles to coat the noodles with a golden-yellow color. Garnish withorange slices.Yield: 8 Servings

Cut the pepper in half and remove the seeds and pith. Bring a smallpan of salted water to a boil and put in the pepper halves. Cookuntil soft (6-8 minutes). Drain and chop finely. Put all of themeatball ingredients in a bowl and mix well. With wet hands, formthe mixture into small balls. Fry until browned all over. Transferto a serving dish with a slotted spoon. Pour most of the fat out ofthe pan, but don't wash it yet. Add all the ingredients for thesauce except the onions. Bubble fiercely for a minute or two, untilyou have a thick, dark, syrupy sauce. Remove from the heat and stirin the onions. Spoon over meatballs and serve at once.

Mix above ingredients together completely, then place in a greased 9-inchcake pan. Bake at 350 degrees for 30 minutes, until it begins to move awayfrom the sides of the pan. Also, fruits and nuts can be changed for different seasons.

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust orpurchase a commercially-made one. Set aside. Mix all other ingredientstogether in a large mixing bowl. If it appears too "wet," mix in a littlemore flour (about 2 tablespoons). Turn the fruit into the pie shell and dotwith butter or margarine. You can bake the pie as is, or cover it withanother pie crust. Then score the top several times with a sharp knife. Bakefor 1 hour, or until the top crust is a golden brown.

First, make the base:Melt butter and add the tablespoon of Scotch whisky and the crushed biscuits.Press mixture well down into a greased loose-bottomed 8-inch cake tin.Chill for 30 minutes in fridge.

To make the filling:Beat cream cheese and caster sugar together until smooth. Whip double creamand whisky until softly stiff and fold into cream cheese mixture. Spoon overbiscuit base and chill well.

For the topping:Soak the raspberries in honey and whisky. Leave for 30 minutes, then strainraspberries, leaving approximately 4 fluid oz juice (top up with whisky ifnecessary). Make a paste with 2 tablespoons of juice blended with arrowroot.

Heat remaining juice with caster sugar until almost boiling. Stir inarrowroot paste and return to a very low heat, continually stirring untilglaze is thick. Stir raspberries into glaze, and then leave until cool. Spoonraspberry glaze over cheesecake.

Decorate: Whip cream with a tablespoon ofwhisky until softly stiff and use this to decorate the cheesecake.

Cut the butter into small pieces.Place in a bowl together with a tablespoon of whisky and the sugar.Cream the mixture until fluffy.Chop two-thirds of the almonds finely and add to the mixture.Stir in the peel and the flours (sieved together).Draw the mixture together and press into a buttered 8-inch sandwich tin.Prick well all over and pinch up the edges decoratively.Halve the remaining almonds and place these on top of the shortbread.

Bake at 325º F for 30-40 minutes, until the shortbread is golden in colour.Remove from the oven.

Sprinkle with the remaining whisky and a little caster sugar.Leave to cool in the tin.

Run a knife carefully around the edge of the shortbread and invert onto aplate.Store wrapped in greaseproof paper in an airtight tin.

Use pea pods as soon after shelling as possible. Rose petals may be picked upto two days earlier and frozen in plastic freezer bag. Juice the lemons andorange and combine juice with all ingredients in crock except water, pecticenzyme and yeast. Bring water to boil and pour over ingredients, stirring todissolve sugar. Cover and set aside 24 hours. Add pectic enzyme and yeast,recover, and set aside one week, stirring daily. Strain through a muslincloth or bag onto secondary fermentation vessel, topping up to neck ofvessel. Fit fermentation trap and allow to ferment completely (45-60 days).Rack and bottle when wine clears. Allow it to age six months in the bottlebefore tasting. Will improve with age.

COMMENTS: Both color and fragrance will vary with different roses. Generally,the fresher the flower the stronger the color and fragrance, but the rosemust be fragrant to begin with. It is perfectly acceptable to use petalsfrom flowers whose blooms are fading (but not yet brown) on the plant. Cutthe flowers and carefully remove the petals from the hip and stem.Bothrecipes call for 2-1/2 lbs granulated sugar per gallon of wine. This producesa medium wine. Use 1/4 lb less sugar for a dry wine, 1/4 lb more for a sweet.Champagne yeast will convert more sugar into alcohol than Rhine yeast.